Classic Flan

Why I Love This Recipe

Ingredients You'll Need

INGREDIENTS
Ingredients for caramel:
1/2 cup sugar
1/4 cup water
For custard:
1 cup milk
1 cup half-and-half
1 tsp. vanilla extract or 1 vanilla bean sliced lengthwise
1/3 cup sugar
4 large eggs
To make custard: In small saucepan combine milk and half-and-half over medium heat. Bring to high temperature, but do not boil. Add vanilla extract or bean and remove from heat. In bowl whisk together sugar and eggs. Temper egg mixture with 1 cup hot milk mixture. Whisk together and add back to remaining hot milk mixture. Remove vanilla bean pod, if used. Pour mixture into custard cups, almost filling each cup. Place custard cups into deep-sided baking sheet. Pour warm water into baking sheet to reach halfway up sides of custard cups. Bake 20 to 40 minutes until flan no longer jiggles in center. Remove custard cups from baking sheet to cool to room temperature, then place in refrigerator. To serve, run wet knife around inside edge of cup. Place serving plate over custard cup and turn over. Shake until flan separates from cup. Makes 6 servings

Directions

PREPARATION

Place oven rack in center of oven and preheat to 300°F. Grease six custard cups with vegetable oil. In saucepan over low heat place 1/2 cup sugar. Using a pastry brush, drizzle in 1/4 cup water along sides of saucepan. Do not stir sugar. Cook until sugar turns medium-brown color. Immediately place 1 tablespoon of caramel into each custard cup. Set aside to harden.